Chef José Sosa Pays Homage to Pulpo in this Carpaccio and Chicharrón Combo

When Ummo Chef José Sosa gets his hands on a Galician octopus, he utilizes the mollusk from brine to tentacle at the new Chicago restaurant. “Instead of just grilling it, I wanted to really highlight the flavor and make a nice, light dish for summer,” he says. His carpaccio di pulpo isn’t only nice and light, but downright delicious, offering the perfect textural combo of tender carpaccio and crunchy, brine-y...